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Shrimp, Scallop and Sausage Jambalaya

Shrimp, Scallop and Sausage Jambalaya created by KateL

I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and

Ready In:
25hrs 25mins
Serves:
Units:

ingredients

directions

  • In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
  • Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
  • Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
  • During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.
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RECIPE MADE WITH LOVE BY

@SoChic
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@SoChic
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"I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and"
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  1. Beth P.
    Against my better judgement, I followed the directions as far as cooking. The rice was completely mush by the end of the cooking time, which I anticipated, but I read the reviews and did it anyway. What a waste of perfectly good seafood. And I'm not a beginner cook. It needed way more seasoning than what the recipe calls for. I will not be making this again......good luck if you attempt it!
    Reply
  2. Beth P.
    More seasonings
    Reply
  3. KateL
    Shrimp, Scallop and Sausage Jambalaya Created by KateL
    Reply
  4. KateL
    One of our top Jambalayas, just a little spicy! Clam juice eluded me, so I subbed Clamato for both the tomato juice and the clam juice. I used a pressure cooker instead of a slow cooker, reducing cooking time to 25 minutes (including time to reach pressure and for quick release), and more flavor was retained. Using the pressure cooker, 1) I first browned the proteins for 4 minutes in the oil (beginning with 2 minutes for Aidell's Andouille Chicken sausage, then adding shrimp for 1 minute, then adding bay scallops for 2 minutes), then removed them to a pasta bowl via a slotted spoon to reserve in a 180F oven; 2) I then followed Step 1 to prepare the vegetables; 3) I followed Step 2's first sentence, then brought to a boil, secured the lid and brought up to 15 psi (high pressure), cooking for 8 minutes after reaching pressure; 4) I did a quick release of the pressure by depressing the steam vent; 5) because my Kuhn Rikon pressure cooker did not cook off much liquid, I needed to simmer the contents to reduce the liquid to an acceptable thickness (I would decrease the water to 1/2 cup next time). Because the Clamato was so liquid, the tomato ingredients didn't burn on the bottom of the pressure cooker. The recipe directions could be more explicit about when to add the whole tomatoes, and it would help me immeasurably if the ingredients were listed in order of use. Made for Spring 2014 Pick A Chef.
    Reply
  5. Bergy
    Shrimp, Scallop and Sausage Jambalaya Created by Bergy
    Reply
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